-Wash and pick over the lentils thoroughly- you don't want any crunchy rocks in your food.-Cook according to your package (i believe i used 2 cups water for the one cup of lentils, and cooked for approximately 20 minutes). Check to taste that they are done when all of the water has evaporated.-Mix in salt and pepper when they are cooked.

**To make saffron:grind your saffron with a mortar and pestle. add boiled water to it and let sit for approx. five minutes.

Stew:

-Saute you onions in the olive oil until golden but not overcooked.-Add all your spices except for the saffron and stir for a few seconds. Add chicken and cook until halfway done.-Add chopped carrots, apple, and celery.-Cook for a few minutes then add your apricots, dates, and prepared saffron.**-Add water or broth and let simmer on low for approximately 10-15 more minutes depending on if your chicken is cooked and how much water is left in the pan. if too dry, add more liquid. Taste, add more seasoning if needed.-Serve over the lentils and enjoy!